Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 217.1
- Total Fat: 5.6 g
- Cholesterol: 15.0 mg
- Sodium: 202.7 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 8.0 g
- Protein: 11.8 g
View full nutritional breakdown of Red Lentil Soup. Turkish Style. calories by ingredient
Red Lentil Soup. Turkish Style.
Submitted by: KITTYKAT_MEOWIntroduction
Kirmizi Mercimek Corbasi Kirmizi Mercimek CorbasiNumber of Servings: 8
Ingredients
-
2 Cups of Red Lentils
1 Raw Carrot, peeled and chopped
10-12 cups Water
1/2 cup Tomato Paste (to taste)
4 tbsp Butter
1 tbsp Dried Mint
Red Pepper Flakes (to taste)
Salt + Pepper (to taste)
Directions
Wash the lentils in a strainer and put them in a pot.
Peel and chop up a large carrot, two if you'd like (but this recipe's nutrition facts only yield's one) and put it in the pot as well.
Fill the pot with 10-12 cups of water, (depending on how thick you would like your soup) and bring that mixture to a boil.
Once the soup boils, lower heat, let simmer and add tomato paste. (Make sure you periodically stir the soup because once the water absorbs it could stick on the bottom of the pot.)
Let the soup simmer for about a half hour, stirring occasionally, until the lentils are soft. (The pot can be covered or uncovered.) You may have to add more water while it is simmering if the soup becomes too thick, that is your choice.
After cooking, let the soup cool a bit, then pass the mixture through a sieve, or ricer, or a strainer, or even a blender depending on how smooth you would like the soup. (just a hint, the ricer gives the soup some texture, the blender makes the soup SUPER smooth.)
After the mixture is blended, the red pepper flakes, black pepper, and salt can be added to taste.
In a separate pot (a small quart sized maybe) take the 4 tablespoons of butter and melt it over medium heat.
Add 1 tablespoon (of more if desired) of dried mint into the butter and fry it for a minute. (The smell is amazing.)
After mint/butter starts to bubble, pour the mixture on the top of the soup.
Without mixing, serve. (The mint mixture should separate from the lentil, so just a little in each bowl is good for the flavor.) This recipe yields about 8 1 cup servings depending on how thick you make your soup. Serve with a lemon wedge on the side, to add to the flavor.
This soup is a staple in Turkish cuisine, and has many variations. I hope you all try this recipe. Afiyet Olsun. (Enjoy!)
Number of Servings: 8
Recipe submitted by SparkPeople user KETLINU.
Peel and chop up a large carrot, two if you'd like (but this recipe's nutrition facts only yield's one) and put it in the pot as well.
Fill the pot with 10-12 cups of water, (depending on how thick you would like your soup) and bring that mixture to a boil.
Once the soup boils, lower heat, let simmer and add tomato paste. (Make sure you periodically stir the soup because once the water absorbs it could stick on the bottom of the pot.)
Let the soup simmer for about a half hour, stirring occasionally, until the lentils are soft. (The pot can be covered or uncovered.) You may have to add more water while it is simmering if the soup becomes too thick, that is your choice.
After cooking, let the soup cool a bit, then pass the mixture through a sieve, or ricer, or a strainer, or even a blender depending on how smooth you would like the soup. (just a hint, the ricer gives the soup some texture, the blender makes the soup SUPER smooth.)
After the mixture is blended, the red pepper flakes, black pepper, and salt can be added to taste.
In a separate pot (a small quart sized maybe) take the 4 tablespoons of butter and melt it over medium heat.
Add 1 tablespoon (of more if desired) of dried mint into the butter and fry it for a minute. (The smell is amazing.)
After mint/butter starts to bubble, pour the mixture on the top of the soup.
Without mixing, serve. (The mint mixture should separate from the lentil, so just a little in each bowl is good for the flavor.) This recipe yields about 8 1 cup servings depending on how thick you make your soup. Serve with a lemon wedge on the side, to add to the flavor.
This soup is a staple in Turkish cuisine, and has many variations. I hope you all try this recipe. Afiyet Olsun. (Enjoy!)
Number of Servings: 8
Recipe submitted by SparkPeople user KETLINU.
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